Excellent rating: At the time of inspection the establishment had no serious critical violations associated with cooling, reheating, cooking, refrigeration and hot holding equipment, cross contamination between raw animal foods and ready to eat foods, employee hygiene and other items with risk index values of 20. Some secondary critical and non-critical items may be in violation. The risk index range is 0-19.

Inspections are based on regulations to eliminate risk
factors for food borne disease. Every violation of these
regulations is color coded indicating the degree of risk in
causing a foodborne illness.

Red critical violations:
These are violations with the highest risk of causing food
borne disease. One red critical violation equals an
unsatisfactory inspection. Environmental Health Specialists
work with operators to make sure that red critical
violations are corrected before they leave the
establishment.

Blue violations: These are
violations related to the maintenance of the establishment
and cleanliness.